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Mint Milano Ice Cream (as the fudge ribbons and cookies are being added)

I even had a few “royal” taste testers and they all came to the same conclusion: toothpaste!

After all that hard work and 2 days of prepping and churning, the mint was so powerful that I was able to brush my teeth with it this morning! (and that’s what I did, don’t judge.)

The Husband even remarked “you can always count on me for honest feedback, and this one was gross.” Gee thanks. Did you have to say it like that? (though between you and me, I agree!)

I think that about sums up this experience.

Moral of the story: you win some, you lose some.

...And to think it looked so pretty!

Here is where you all come in: I need help thinking of new recipes so that I can rectify this failed experiment. I’m thinking that next time I’ll use mint oil or extract, but feel free to post your comments, concerns and feedback – I’ll read and appreciate them all!

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10 Responses to “Mint Milano Ice Cream: Part II”

hmm. . . not sure what went wrong. i have made david lebovitz’s mint ice cream before and it was delicious. minty, but not toothpastey at all. maybe you used too much mint? or the wrong kind? if you try this again, i wouldn’t use mint oil, it may not incorporate well into the custard base.

also 2 tips for for making custard-based ice creams. get a thermometer :-) and also whisk the heck out of the egg yolks!

thanks for all the good advice elyse!
the good news is that i whisked those eggs like there was no tomorrow, so they were definitely creamy!
thermometer will be purchased asap.
and as for the mint – i will not wring out the mint leaves at the end, that will certainly make it better. and yes, i may have used the wrong kind :( you win some, you lose some!! there’s always next time.

Susan & Sarah –
Fear not, ice cream is in your future! We’ll send some in very soon.
The Husband and I do eat a lot of ice cream these days! I take special requests so send a flavor idea and I’ll make it for you!

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